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Week of March 9th

We’re diving right into gut health this week as we add an intentional bunch of dandelions into the box. We know about probiotics and friendly gut bacteria, so let’s keep them diverse and strong with prebiotic foods. Dandelion greens are rich in a particular prebiotic fiber called inulin. Inulin enhances the gut’s production of “good” bacteria, such as bifidobacteria. It’s not a regular in the box, but if you feel inspired with a happy gut, they are always available in the store. I’ve added in several recipes that I’ve tried and love below to inspire this bitter green to be a part of your regular diet.

As we cruise into March I can’t help to think about our strawberries that are about a month away. They can be found now at the farmers’ market, but they will enter our program in about a month. The Buellton nights are still freezing, so although the temperatures are warming up during the day, things are still creeping along.

Our chickens are in peak production right now. We have eggs offered in the CSA store and you can add them onto your subscription – currently there’s no wait list! Our chickens roam in a very large enclosed coop grazing on grasses, bugs, our leftover veggies and scraps from the farm and organic feed from Modesto Milling. My goal with raising our chickens is to give you a TRULY free range egg to eat. An egg from a very happy chicken that will nourish your body. I hope you taste and feel the difference.

Be good to each other.

CSA Contains:
BROCCOLINI from Josie Farms
FENNEL
DANDELION GREENS
CARROTS
GREEN LEAF LETTUCE
BRUSSEL SPROUTS
LACINATO KALE
BUNCHED SPINACH
GARNET YAMS
LEEKS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, SUGAR SNAP PEAS, FUJI APPLES, HASS AVOCADOS

JUST the BASICS:
CARROTS
GREEN LEAF LETTUCE
BROCCOLINI
BRUSSELS SPROUTS
LACINATO KALE
GARNET YAMS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
FENNEL
CELERY
BUNCHED SPINACH
FUJI APPLES
DANDELION GREENS
EUREKA LEMONS
CILANTRO

FRUIT EXPANSION: FUJI APPLES and MURCOTT TANGERINES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: Multi Colored Oyster Mushrooms

Dandelion Green Salad

Ingredients:
Salad
1 bunch dandelion greens, washed and chopped
2 cups cooked quinoa
1 (15 ounce) can chickpeas, drained and rinsed
6 small scallions, chopped
1/2 small fennel bulb, very thinly sliced (optional)
Vinaigrette
1/4 cup extra-virgin olive oil
1/4 cup champagne vinegar
2 teaspoons dijon mustard
1/2 teaspoon salt
black pepper, to taste
(Find the full recipe and directions here at Bravabod)

Honey Mustard Roasted Brussels Sprouts

Ingredients:
BRUSSELS SPROUTS
2 tsp grainy mustard
2 Tbsp spicy mustard
2 – 2 ½ Tbsp honey, plus more to taste (if vegan, sub maple syrup)
1 Tbsp coconut aminos (for depth of flavor)
1 pinch each sea salt and pepper (plus a pinch more for topping Brussels sprouts)
2 heaping cups halved Brussels sprouts
1 tsp oil of choice (e.g. avocado or olive // if oil-free, omit or use very small amount of water)
FOR SERVING optional
1/4 cup slivered almonds, toasted
2 small pitted medjool dates, finely chopped (or sub other dried fruit of choice, such as cherries)
(Find the full recipe and inspiration here at The Minimalist Baker)

Brussels Sprouts Kale Apple Salad with Maple Cider Dressing

Ingredients:
For the maple cider dressing:
¼ cup olive oil
3 tablespoons apple cider vinegar
1-2 tablespoons pure maple syrup, depending on how sweet you like your salad dressing
1 teaspoon grainy dijon mustard
1 garlic clove, minced
½ teaspoon salt
Freshly ground black pepper
For the salad:
8 ounces brussels sprouts, stems and outer yellow leaves removed
2 cups very finely chopped kale, stems removed
1 cup shredded red or green cabbage
2 medium-large honeycrisp apples, sliced
¼ of a red onion, thinly sliced
⅓ cup dried cranberries (or sub dried cherries)
1/3 cup gorgonzola crumbles*
For the salted pecan pumpkin seed crunch:
1/3 cup chopped pecans (or walnuts)
1/3 cup pumpkin seeds
½ tablespoon pure maple syrup
¼ teaspoon salt
(Find the full recipe and inspiration here at Ambitious Kitchen)

Dandelion Greens + Beans Skillet

Ingredients:
1 tablespoon extra virgin olive oil
1/2 medium red onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
pinch of ground nutmeg
salt & pepper to taste
1 large bunch dandelion greens (or 2 small bunches), washed, ends trimmed and roughly chopped
15 oz. can cannellini beans, drained and rinsed
15 oz. can red beans, drained and rinsed
2 tablespoons balsamic vinegar
(Find the full recipe and inspiration here at Running to the Kitchen)

Dandelion Greens Salad

Ingredients:
1 big bunch of dandelion greens, about 4 heaping cups when cleaned
1 large leek (or 2 small ones)
6 strips bacon (some of the bacon inevitably gets swiped during the cooking process)
1/3 cup red wine vinegar
2 tablespoons maple syrup
1/4 cup olive oil
Pepper
4 eggs – i always use scrambled eggs if you don’t feel like poaching – less fancy 🙂
A pot of salted water with a splash of white vinegar for poaching
(Find the full recipe and directions here at Food 52)